Paneer And Tomato In Green Gravy Recipe

Cooking Directions

• STEP 1.Start by blanching the spinach, coriander, and mint leaves in boiling water for a few minutes. Drain and transfer to a blender.
• STEP 2.Add green chilies, ginger, and garlic to the blender and blend until you get a smooth paste.
• STEP 3.Heat oil in a pan and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
• STEP 4.Add the green paste to the pan and cook for a few minutes. Then, add chopped tomatoes and cook until they soften.
• STEP 5.Add turmeric powder, red chili powder, and salt to taste. Mix well and cook for a few more minutes.
• STEP 6.Finally, add paneer cubes to the gravy and simmer for a few minutes until the paneer absorbs the flavors.
• STEP 7.Garnish with fresh coriander leaves and serve hot with rice or naan bread.

Cooking Tips

• Blanching the spinach, coriander, and mint leaves helps retain their vibrant green color.
• You can adjust the spiciness of the dish by adding or reducing the number of green chilies.
• For a creamier gravy, you can add a tablespoon of fresh cream or yogurt.
• To make the dish more nutritious, you can add other vegetables like peas or bell peppers.

Storage and Serving

• Paneer and Tomato in Green Gravy can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the dish in a pan or microwave before serving.
• Serve the dish hot with rice, naan bread, or roti for a complete meal.